Apple Cake V

I made this cake one time as written, and of course it was great - it was nothing but fat and fruit! WOW! So, knowing how many calories I could save, I made some modifications, and this is now one of my most-requested recipes. My modifications: Instead of 3 cups all-purpose flour, I use 1 cup whole wheat flour and 2 cups AP. I use 1.5 cups white sugar instead of the full 2 cups. I use 1 1/4 cups unsweetened applesauce in place of ALL of the oil. I use 3/4 cup of eggbeaters in place of the eggs. I increase the chopped apples to 4 cups. I omit the nuts. I make the topping as written, but serve it as a sauce on the side rather than dumping it on top. That seems like a lot of changes, but it's really a fabulous cake that CAN BE less awful for you!! :-)

I like spice in my apple cake so I added a heaping tablespoon of cinnamon. I used tart green Granny Smith apples. Make sure to mix the flour and the oil mixture well before adding apples and nuts. That should stop the problem of "crumbling" that some people are experiencing. I baked this in a 9X13 stoneware baking pan. It came out moist and stayed that way for days. I used dark brown sugar in the topping and added 1/8 tsp of salt in the glaze to make the tongue more receptive to all the flavors (a baker's trick). Be prepared to have trouble putting the fork down!! This is habit forming!

Good cake, though I made some modifications. I reduced the oil to 3/4 cup and added 1/2 cup of applesauce. I also added a sprinkle of nutmeg and a tsp of cinnamon. (Next time I'll add more nutmeg and cinnamon) I beat the eggs and oil together before adding them to the dry ingredients. I was sure to mix the batter thoroughly. The consistency was not dense but moist and light. Personally, I prefer a dense cake but since I was making this for co-workers I wanted the cake to be more cake-like. Most of my co-workers like fluffy cakes. I highly recommend this recipe.

This cake is delicious. So rich, though. When I make it again I will replace the oil with apple sauce, as previous users have suggested, to cut down some on the fat and calories.

I have made this several times and keep forgetting to review the recipe. I really have nothing new to add except that this cake truely is wonderful! It is one of those cakes that just keep getting better and better each day. I stick pretty closely to the recipe except I do add some cinnamon. I chop some of the apples in small pieces and leave some in larger chunks. I also omit the walnuts because my DH does not like them. But definitely try this one. It is a keeper.

Usually when I make a 9 x 13 cake some of it ends up getting thrown away - Not This One! The kids were fighting over the last piece and the husband guy loved it too! While I was mixing the batter I thought that maybe I had left out some of the ingredients as it was VERY thick (I read in the directions that it would be thick but this was thick thick!) I baked it anyway and it came out perfect! The only changes that I made were adding some cinnamon (can't have apples without cinnamon can you?) and substituted pecans for walnuts just cuz thats what I had on hand. The carmel glaze was fantastic - do not omit this step! Thanks for a keeper recipe!

This was really nice. I added 1 tsp. cinnamon, 1/2 tsp. allspice, 1/4 tsp. cloves and about 1/2 tsp. fresh nutmeg. I only had one apple, which yielded about 2 cups chopped, but it was still fine. The cake has a very nice texture and the perfect sweetness; in my opinion, serving it with a glaze made it too sweet, so I'd suggest serving it without the glaze. The next time I make this (which will be soon) I'll substitute applesauce for half of the oil because the cake was VERY greasy. A lovely recipe!

Good moist cake. Some points: * WAY too much sugar. I cut it down to 1.25 cups and still seemed very sweet. * Reduced oil to 1 cup. * Used 2 apples and 3/4 cup applesauce. Could probably have used more. * Added: 1/2 t cinnamon, couple dashes of nutmeg, cloves, cardamon. Yum! * I baked it in a 11 x 7 in pan for close to an hour. Raised the temp to 370 for the first 40 minutes, which gave it a nice dark crust that is really yummy.

This cake is very moist and has an excellent texture. But, I minimized the amount of oil and brown sugar and it still was great! 3/4 cup of oil & 1/2 cup of brown sugar.

this is a wonderful cake!!! I did as suggested by a previous review and only added 3/4 c. oil and 1/2 c. applesauce. The cake is still very moist and I love the consistency. The glaze is a great addition and very tasty. Thanks for the great recipe.

I followed this recipe verbatim- soo good! Wow, such a moist cake, and the glaze! My god it disappeared in a flash. **Off topic, but I didn't bother reading as many reviews as I usually do because everyone gave tips on cutting the calories by replacing this with that. This is a recipe for a CAKE. Just make it as written, and share it with 9 people so you don't eat the whole thing yourself. ;)** Thanks Deb~ this is a keeper!

This cake is quite similar to the German Apple Cake recipe that my friend gave to me from her grandmother many years ago. The difference is that it is baked in a Bundt pan and in addition to being delicious, it's great looking. I use 1 Cup brown sugar 1/2 cup butter or margarine and 1/4 cup milk for the frosting and bring it to a slow boil and simmer for 5-10 minutes. I put half of the frosting on while the cake is still in the bundt pan and the rest when the cake is cooled completely and on the serving platter.

This recipe won me first prize in our office's apple bake off! of course I didn't use nuts, and I altered the oil with apple sauce to cut a few of the calories off. And i used the dark brown sugar for the topping. People actually tasted this cake and moaned a little. You won't be disappointed by it!!!

Everyone loved this. Followed suggestions including substituting 1/2 c. applesauce for some of the oil, adding 1 T cinnamon to the batter and tossing the apples with some cinnamon and nutmeg before adding.

This is the first review I've done for allrecipes, but this cake was too good! I cooked this for my family, and they were crazy for it! In fact, half of it was gone the first day! Fresh apples really make the difference. I followed the recipe, didn't make any adjustments and it tasted Outrageous! I definitely will make this again!

This is so yummy! The only change I made was to add 1 tablespoon of cinnamon to the batter. Don't worry about how thick the batter is...Just follow the recipe and you won't be sorry! :)

This was pretty good, but I think it could of been a tad bit better. The edges of the cake had soaked up the "sauce" that was poured over it, but the middle pieces just had a slight glaze on top of them. Next time, I plan to poke holes in the top of the cake, before pouring on the sauce. That way the every piece will have that wonderful carmel sauce in it. I also added cinnamon, fresh nutmeg, and raisins too.

I thought it would never happen... but it did... This is the first recipe that I've tried from this site that was bad. VERY, VERY greasy. Topping is too sweet for the flavours (or lack thereof) of the cake. I should have listened to my instincts when I realized that the only liquid in the cake came from the oil. This is the first (and hopefully last) disaster that I've created from Allrecipes.

OH WOW!! This is amazing. I did the recipie for 12 but with the topping for 24 because I have a couple sweet tooth in the house and this was a hit. It's an amazing cake!!!!!

Im confused on the high rating, absolutely too sweet and soggy for my liking!

Do not try to make this as a bundt cake. Way too moist. I will give this five stars, although I threw mine away. I was so sad I didn't use the pan called for in the recipe.

I had apple cake baked for a hundred at a big barbeque and looked for a recipe for quite a while. This was delicious and I've baked it twice already. The second time I cut some of the oil and sugar, substituted 1/3 whole wheat flour and added some wheat germ, and it was just as good and healthier. This will be a big favorite of mine.

Very good! Before adding the apples to the batter, I tossed them with a teaspoon of cinammon and 1/4 cup brown sugar. This spiced it better. I skipped the sugar glaze/topping, which cuts down on the richness and served with whipped topping instead. Moist and delicious!

I LOVE this cake, as does my family especially my son-in-law and that is always a plus. Quick Easy what more could you ask?

This cake is absolutely delicious. I left out the nuts, only becasue I didn't have any. I think they would add a wonderful flavor though. I also used part white sugar instead of only brown sugar bc I was almost out. Still it tasted great. The cake absorbs the glaze which helps to make it super moist. This cake can be heavy and rich though, so if you are looking for a light dessert, this is not it. It is wonderfuly sweet. I could see adding more apples though to enhance the apple flavor.

This recipe gave me a great starting point for my cake. I especially appreciate that this is an actual cake recipe, as so many of these recipes call for using yellow cake mix! Ugh! For me, it was missing cinnamon. So, after I diced the apples, I mixed 1 cup of sugar (taken from the 2 cups called for in the cake batter) with 1 tablespoon of cinnnamon, then mixed it into the apples and let them set awhile. I also eliminated the nuts, because someone here doesn't like them! A terrific cake, I really liked the glaze.

I followed the recipe exactly and it was bland and overall was not nice looking or nice tasting. Just alot of grease.

This is a great cake! I followed the recipe exactly, except I added 2 tsp. cinn. That's it. The 1st day, it WAS a little oily, but after that, it kept the cake quite moist; it didn't become a dry cake. Next time, I'll try suggestions of applesauce/oil, but if I don't have applesauce on hand, I'll make it again w/just the oil. The icing is AWESOME!! Everyone I shared this cake with commented on how delicious the icing was. I would not make it w/out doing the icing because it gives it that special, unique, homemade touch.

I didn't use walnuts, 'cause I don't like them, and added half a tsp. cinnamon and nutmeg each. Perfection!!!!

I took this dessert to a dinner party tonight and it was a hit! Based on notes in previous reviews, I made the following modifications: used only 1 C oil, 1.5 C sugar, and added 1 tsp cinnamon, 1/4 tsp allspice and 1/4 tsp cloves. I made the caramel glaze topping but there was way too much of it. I only drizzled about 1/3 of the sauce over the top of the cake. Followed the suggestion of a prior reviewer to blend flour mix & oil/eggs well before adding apples & walnuts, and the cake was perfectly moist, not too crumbly at all! It was sweet but not too sweet for our tastes. Everyone loved this and said that from now on this is what they want when I'm in charge of dessert. :)

It very rich yet is so moist and worth indulging in to. It taste great even days after it's prepared. 2 thumbs up!

Everyone loved this one! I used 1 cup of brown sugar and 1/2 cup of white sugar for the cake, and I added 1 teaspoonful of ground cinnamon. Next time, I'll use less sugar and take the cake out sooner than 40 minutes. Thanks for a tasty recipe!

very moist and tasty!

Very good! I made several changes based on my tastes and what I had in my cupboards but I'm sure it's just perfect as is.

Delicious and simple to make! I reduced the oil to 3/4 cup and added 1/4 milk (I thought it called for too much oil) and cut the glaze by 1/2 (you don't need to add all that butter to make it yummy). I will be making this one again.

This was a quick and easy recipe. The only change I made to the instructions was to add a teaspoon of cinnamon to the dry ingredients. It was easy as can be to assemble and glaze. We ate slices while it was still warm and this is definitely the way to go. This cake is fantastic warm. However, it does not sit well. Probably due to the large amount of vegetable oil in the recipe it gets oily and greasy after sitting overnight. The leftovers were not particularly appealing. But if you're baking this to be eaten the same day, it's a slam dunk.

Wonderful! Quick and easy. I add cinnamon and nutmeg :O) Even fine without the glaze. Gets more moist the longer it sets. Almost better the next day. YUMMY!!

This recipe is above expectations! No changes.

Fabulous recipe...we couldn't stop eating it! I made it in two small bundt pans; put one in the freezer and kept the other one out for dessert and snacking. The recipe is perfect as is; it needs no adjusting.

This cake was a huge hit with my friends. I did try and add more apple than it called for and made the cake very crumbly. Stick with the amount it calls for and cut them in nice small pieces.

This recipe ranks as one of my favorites. I do make many of the changes listed below: replace all of the oil with natural applesauce, use 1c whole wheat flour and 2c white flour, use 1c brown sugar and 1/2c white sugar, increase the amount of apples to 4-4.5c, add a heaping of cinnamon and pumpkin pie spice, and I reduce the topping to 3tbs butter, 1/3c skim milk and 1c brown sugar.

It was moist and the amount of apple is quite nice. I felt the need to add quite a few spices though. I added cinnamon, allspice, ground cloves, and nutmeg-- and they added quite a good kick to the cake. I also didn't bake it in the recommended pan size as I only had a 9 inch round cake pan. This increased the baking time to over an hour but left it with a nice brown crust. The nuts are a definite requirement in this cake because even with them the cake is a little too sweet for my taste (even though I didn't add the whole two cups!). I also added 1/2 cup of applesauce and reduced the oil to 3/4 cup. The icing/frosting isn't a requirement at all-- in fact I'd advise against it. All in all an excellent recipe with a few adjustments. I'll make it again if I have an overflow of apples at home!

Oh my goodness is this good! After several field trips to apple orchards I had more apples than I knew what to do with. My 4 year old daughter wanted to make an apple cake. My mother had just made one a month or so ago that was really good but I just didn't have all the ingredients on hand so I went searching. I'm SO GLAD I found this recipe. This cake is SO moist and I didn't find it crumbly at all. The only change I made was adding a little cinnamon just because I like it. If I made it again I might decrease the amount of glaze a bit. I really like it but don't know if it needs it. I'd maybe make 1/2 - 3/4ths of it. It's rich and sweet and I think I ate 1/2 the cake yesterday. It's one of those things I keep cutting a little piece of and nibbling on. I can't resist. I like it with whipped cream and I like it cold the best. I noticed some reviewers left out some oil and then thought it was dry. There's really not a lot of moisture in this cake except for the oil and eggs. Also, I think the apples probably need to be chopped decently or it would make the cake crumbly. I'm off to have another piece now!

Very good cake. I did follow the advice of others and decreased the oil to 3/4c. and added 1/2c.of chuncky applesauce, all I had in the pantry. Also cut back on the sugar to 1 1/2c. Turned out pretty good, very moist, but it is missing something, I think I may try adding 1 tsp. of nutmeg and also cinnammon next time..

This was really good. I was out of oil so I used 1 C mayonnaise (which I like to do in cakes anyway)and 1/4 C applesauce. It turned out really good! I will be making this many times over!

cutting down on the sugar and fat using applesauce in place of oil, reducing the sugar from 2 cups to 1 1/2 cups are great suggestions by other reviewers. this will always be my go to cake. i love one bowl cakes like these. i did add a good douse of cinnamon, as most reviewers were right, apples and cinnamon go hand in hand. enjoy

Oh my gosh, this tasted fabulous cold! I made this "as-is" so I could know if I wanted to make any changes, but it doesn't need changing. So far today I've received rave reviews from co-workers. Next time I might add cinnamon just because, but I really like it just like this. The glaze or topping gives a hint of caramel apple flavor.

4 stars as written, 5 with alterations! First off I used one stick of butter and 3/4 cup unsweetened apple sauce instead of the oil, that way its not only healthier but also less greasy. I also decreased the amount of sugar to 1 2/3 cup and increased the apples to around 4 cups. I also omitted the nuts. I've never tried the topping from the recipe but as cake I like to use cream cheese frosting, but for a "healthier" option I make them as muffins(no topping/frosting). Fantastic for breakfast with a cup of coffee!! Update: I have also tried them with 1 1/2 cup sugar, replaced the oil with one banana mashed(didn't have apple sauce) and a half cup oil. I also used ener-g egg replacer(I don't like eggs and never have them on hand) and it still came out great. This time I baked it as a loaf, which was quite nice for breakfasts.

My family and I LOVED this recipe! I did not put all the glaze on thinking it would make it a bit too sweet. I believe I used less than half....it was perfect!

This has to be the best apple cake I have made and tasted; did not change the recipe at all!!! Going to make another one today and freeze it so my family and friends can enjoy it during the winter!!

Delicious! I added 1 tbsp cinnamon and 1 tbsp of nutmeg, and skipping the topping to save calories and time. This cake is a bit heavier than Apple Cake IV. The family loved it, it was gone in a day and I was immediately asked for more.

This cake...well takes the cake! Of course, I can never leave a recipe alone...so I decided to I used 2 large honeycrisp apples, and added 1 tsp cinnamon, as well as a jigger of rum. For the glaze, I also added a half jigger of rum and an 1/8 tsp cornstarch. :-) Fun recipe to experiment with!

Great cake -- people at work loved it. Based on reviews, I did replace the oil with unsweetened applesauce; used 1 c brown sugar & 1/2 c white instead of all white; added 1 tsp cinnamon & 1/2 tsp pumpkin pie spice (probably could've added a touch more). All in all, very easy to mix up and tasted great. I also didn't skimp on the sauce -- made up and poured on all of it. Honestly, the best part! Next time, I might try only putting half on to absorb then giving it time to get just barely warm before pouring on the rest -- the top did have a gooey appearance and maybe having a cooled layer of sauce on top would help. But, I'll definitely be making this one again!

Very good and easy recipe. My husband would give it 5 stars, it was too sweet and wet for me with the glaze. I would make it again for him and skip the glaze on mine.

This recipe was delish! I made it for my mother's birthday, and was highly complimented on it. And I ended up eating a LOT of it myself! A few alterations: I used 1 2/3 C sugar, an extra apple, cinnamon, nutmeg, ground cloves. Do note, for all of you who cut sugar and add applesauce in place of oil, depending on the kind of applesauce you use, you may be adding a LOT of sugar right back in. Try unsweetened applesauce.

This recipe is fabulous! The only thing I change is I sub half of the oil for applesauce. My Husband literally requests this once a week!! The first week I made it he asked that I make another one the very next day. Lets just say this has become our new favorite dessert...

My neighbor just gave me this recipe except using pears instead of apples. It's great but next time I'll add some cinnamon and maybe ginger. It is greasey so will probably sub apple sauce for some of the oil too.

Awesome recipe, but I have to try it sometime substituting some of the oil for apple sauce because this turns out to be a very heavy and oily cake. VERY good though.

i excluded the nuts in this recipe and it went all wrong. the cake was crumbly and way to sweet. i'm not sure if i did anything wrong but the "glaze" just seeped in and soaked the cake and made it supersweet.

It's hard to find the words to describe how good this is. Tons of calories but if you're in the mood for a delicious fall dessert and are not worried about calories, this is the recipe for you. I made it in two small bundt pans; one to eat now and one for the freezer.

I tried this recipe today and it turned out to be very good. The only problem I had was that it was too sweet for my liking. I only put in 1 cup of white sugar, had I put in 2, I'm not sure I could have eaten as much. Also, instead of oil, I put in some apple sauce because I had some on hand that I wanted to use up.

I usually love sweets but this one is way too sweet. All I can taste is the sugar. It hurt my teeth and gave my a stomach ache. The cake is also heavy like a pound cake and not light. Sorry I won't make it again.

I made this as written and I must say I found it to be too rich after a few bites. But still a wonderful and easy recipe.

This was one of the best apple cakes I've ever had. It was so moist and dense. I added a tsp of cinnamon, and 1/2 tsp of nutmeg to the dry ingredients. It was devoured! Will add it to the favorites list. Thanks Deb!

I have to start off saying this is the first time making an apple cake. I followed the directions with a few substitutions as suggested by some reviewers. I used 3 large apples which equaled about 3 1/2 cups. I used half the oil and about 1/2 cup of applesauce. I mixed the oil and eggs well before adding the apples and I opted out on the nuts. The cake batter was dense, not too oily or sweet for me or my kids taste. However, the cake batter did taste a little too much like the baking soda and I know I only used 1 TSP. I forgot to add some cinnamon and other spices to the batter so added it to the topping. I also poked holes in the cake and slowly added all of the topping mixture to give the cake time to absorb it all.

This was GREAT! I made it for Thanksgiving & everyone loved it. I added 1 tsp of cinnamon & 1/4 teaspoon each of Allspice & ground Cloves. I will make this again.

Great cake and so easy to make! I've made some changes though: I've added raisins and reduced oil to 3/4 cup and sugar to 1 1/2 cups (will reduce more next time). I did need to add more liquid though to the batter so I've squeezed some tangerines I had around. I also added cinnamon and carnation and didn't add the glaze!The cake was sweet, dense and full of taste even without it!

The batter was so lumpy, almost like cookie dough, that I had to press it into the pan with the back of a spoon. I knew something was wrong, but baked it anyway. It came out the same way: crumbly like oily sugar. What on earth did I do wrong? I may make it again because there is just no way that anyone would have given this five stars, NO WAY, so I must have messed something up. I'll update my review if anything changes next try.

Don't overbake the cake. It will dry out. I didn't really like the sauce that goes ontop of the cake. After it cooled I felt like there was just a layer of grease laying on top. I put it on when it was hot, but it didn't melt into the cake. The cake itself is very yummy though.

This cake was delicious and easy to make. I served it at a dinner party this past week and my friends loved it. Plus, I only had to purchase the apples and walnuts. This is a great recipe if you're on a limited budget and a tight schedule!

Instead of making the 9x13 version of this cake. I put it into two 10-inch round pans and made a two layer cake. The glaze on this cake is the clincher! I also used a vanilla pastry cream between the layers and frosted it with a nice light cream cheese frosting. There were many happy faces when this one was tasted by the wedding party! Divine!

This was very very delicious!! I made it for Christmas and used some of the changes others had noted. I only used 1 1/2 c. sugar and halved the oil by using 3/4 c. oil and 3/4 c. applesauce. Absolutely use the sauce!! That is a must. It is a "keeper" recipe.

very good bread. big hit with everyone who tried it. I used 1/4c less flour and it turned out very veey moist.

Very very good my family loved it. This is a keeper. Thank You!

It is way too oily and the glaze is overkil.

I added 2 teaspoons of cinnamon - got big "thumbs up" from the family....definitely a keeper in the recipe box!!!

Oh wow! I'd never made a fruit cake before, but this turned out so good! Very moist. I shredded the apples instead of chopping them, and used a cinnamon buttercream icing on top. It turned out great! Thanks!

This was a delicious cake! A few things I would change: I used 6 tablespoons of butter that I melted in the microwave instead of the oil, and I added 1 tablespoon of cinnamon and nutmeg each. It came out great--the cake was gone within 15 minutes!

I added cinnamon & nutmeg

great used half brown sugar and half white sugar

Yum! I made this cake for my husband's birthday and he said it's his new favorite cake. Looking at the modifications others had made, I changed the recipe a bit. I added 2 scant cups of sugar, probably 1 3/4 cups, decreased the oil to 1 c. olive oil (in the baked cake the olive flavor was not noticeable), and whole and crushed toasted pecans instead of walnuts. I also added some cinnamon and nutmeg, probably 1 tablespoon and 3/4 teaspoon respectively. I whisked the wet ingredients together before adding them to the dry ingredients in the mixer bowl. The batter was the consistency of a quick bread batter. I used a greased and floured bundt pan instead of a 9x13 pan and had no problems removing the cake from the pan. I did have to bake the cake longer due to the bundt pan, a total of 70 minutes. The glaze recipe does make a whole lot of topping, but my husband loves caramel and we spooned the pooled caramel from the plate over our slices. We really enjoyed this cake and I will definitely make it again.

This cake was awesome. I did add a tsp of cinnamon and a sprinkle of nutmeg to enhance the flavor a bit. I used about half of the glaze on top of the cake. It was very moist and I would definately make this cake again.

This is the second time I have made this cake and I love it. It is a very sweet cake, but wonderful with a cup of coffee of tea. The first time I made it exact and it was delicious. The second time I reduced the sugar and it was still delicious. I have had many compliments on this cake. Thank you for a great recipe.

THE BOMB! I have so many request to bring this cake. The glaze finishes this off perfect but I usually serve a little whipped cream or vanilla icecreams also. Great easy recipe too.

I really wanted to like this cake. It baked up nicely, looked good, but the cake itself was surprisingly bland to me. The glaze did not help, the recipe made too much and ended up making the cake a sodden, way too sweet mess. I'll keep looking for that perfect apple cake recipe, unfortunately this was not it.

Loved the ease of this recipe and the results were awesome (note PAST tense, since it did not last but a couple of hours)! Searched for a recipe to use up some apples and found this one. Am glad I did. Took cake to a Baptism party and it was devoured with everyone requesting the recipe. Wow, what a find. Thanks, Deb. This one is going into my favourites!

This was an oily and tasteless cake. I was so looking forward to it. very disappointed

we loved the recipe. i added extra apples because we didnt have walnuts and followed suggestions from other reviewers. I used 3/4 cup oil with 1/2 apple sauce. Combined the beaten egg, oil and apple sauce before mixing it with the dry ingredients. added 1 tsp of nutmeg and 2 tsp of cinnamon. and it turned out great. now everyone wants the recipe. :)

Yummy! I was taking this to a gathering that included a couple of people with nut allergies, so I substituted craisins (dried cranberries) for the walnuts. I also added some cinnamon (didn't measure, just threw it in). It was delicious! I'll definitely be making this again since it's super easy.

I have made this three times each time substituting the walnuts with sultanas. A whole cake hasn't lasted 12 hours yet!!! Equally yummy unglazed!

Easy and very moist. Added almost a teaspoon of cinnamon and an extra 1/2 cup of apples. My daughter wanted this cake for her birthday, she liked it so much.

My husbdand is allergic to walnuts so I added coconut flakes instead, about 1/2-3/4 cup. In addition, I also added a pinch of nutmeg and 1/2 tspn of cinnamon. This is a great recipes for the fall when apples are in season!

OMG THIS IS THE BEST. I made a few modification per other reviews and this cake was delish. Had guest for dinner and this was desert. Everyone had to have 2nds. I modified the recipe by using only applesauce no oil, 1 cup brown sugar and 1 cup white sugar. The perfect cake everyone wants me to make it again. Thanks for such a great dessert

This cake was awesome! Everyone couldn't stop eating it. I only used two eggs (not by choice, I just ran out of eggs) and a little less sugar and it was still great. Next time though I might make a little less glaze because it was incredibly sweet.

This. is. amazing. Need I say more? I did cut back on the sugar a smidge in the batter, and added cinnamon because I love it. Oh my.

Excellent. Moist dense cake. I forgot to add the nuts, so I just pressed nuts into the top of the batter and after baking I put on the cooked topping. It made an excellent crunchy topping. I'll make this mistake again.

WONDERFUL ON A COLD RAINY DAY!

This cake was so easy to make and turned out excellent. I am using a toaster oven so I couldn't fit the pan size required in. However, I had enough batter to make 3 smaller cakes. I froze 2 of them. I will be making this again and again. Good for unexpected company.

I just made this a little while ago! and it's great! Very tad on the sweet side,I didn't put the walnuts in but it's still great. The sweetness is STRONG but not over-powering,just almost,well,with so much regular sugar and brown sugar for the glaze,no wonder.